I like using a frying pan as much as the next person. Its great for quick, simple, and (of course) yummy foods.
The problem with pans is that you need to afford them quite a bit of attention. I don't like it when that meat that I thought was coming along great just seemingly instantly transforms into a grey chunk of overcooked sorrow, and all because I decided that this was the right time to answer any replies to my posts or comments on Steemit.
And yes, even though I advocate 'slow cooking', the cooker has a nasty habit of increasing the gas mark ever not so slightly once in a while - throwing all your cautious timing out the window - along with the grey chunk of unchewableness that results. ¬_¬
Oh alright so I eat it anyway! Waste not, as they say.
But it can be 'so' frustrating, can it not?
Well the good news is that we do have alternatives and this meal that I'm going to show you is as simple as it gets.
Beef Stew... Marinated Overnight... Yum...
Now to be fair this could easily have been chicken, pork or even fish stew. Just substitute the main meaty ingredient accordingly.
The premise is simplicity itself.
Get a bunch of ingredients, peel and chop them up where appropriate, and mix them into a casserole dish.
So, lets get to it!
Ingredients:
The following ingredients will comfortably serve 3 persons alone, or 4 persons with a side of something else.
- Half a kilo of boneless cubed or shredded beef (or boneless chicken, pork or fish)
- 4 potatoes
- 2 onions
- 1 Head of garlic
- White Wine (Cooking)
- Something 'stronger'
- Apple Cider Vinegar
- Olive Oil
- Honey
- Ginger (fresh) (optional)
- Basil
- Turmeric
- Cayenne Pepper
- A stock cube of choice
- Water
Method:
- Peel the potatoes, onions and garlic.
- Upon a steady cut-resistant surface, Cut larger garlic cloves into big chunks.
- Potatoes can be sliced length ways down the middle and about 4 times across. this make the potato chunks cook faster.
- The onion can also be sliced similarly. the larger pieces will soften during cooking
- Once the bed of vegetation is laid out at the bottom of the dish, add a generous sprinkle of basil, a moderate sprinkle of turmeric powder and a very light sprinkle of cayenne pepper (you do 'not' want to let this spice slip).
- Sprinkle a spoonful of honey upon the contents of the dish
- Lightly sprinkle olive oil and Apple Cider Vinegar upon everything.
- Also apply about half a glass of wine to dish. Spiced up with a stronger spirit.
- Distribute the meat to the dish. Roll the meat around to apply spices on all sides.
- Add filtered/ bottle water up to 2/3 fill or submersion.
Storage For Marination
Once the dish is prepared, cover in aluminium tinfoil and pop it into the fridge to remain overnight.
This will allow the ingredients to take on the essence of the rich caserole juices.
Cooking
Since this dish includes (smaller but still sizable) potato (chunks), it needs to ensure that they get cooked without burning other elements of food in the oven.
Set the oven to 200C (almost 400F), uncover the casserole dish - and let the oven have a conversation with your stew for half an hour. This will both cook the potato and allow for the ample juices in the dish to evaporate somewhat and reduce.
When the time elapses, lower to 100C, re-cover the casserole dish - and let it simmer for another hour.
When that time elapses - its time to plate!
If you found this post yummy or interesting and would like to share this with your friends then a resteem couldn't hurt.
If you 'didn't' like this then feel free to share your views in comments. A civil conversation can go a long way.
Sincerely,
